Carrot & Ginger Soup with Boland Cellar Five Climates Chenin Blanc

After experiencing at least one cold front since June this year, winter is certainly starting to remind us why toasty, wholesome dishes make for great nights in.

And while red wines are often a winter favourite for wine lovers, this soothing carrot and ginger soup recipe will have you reach for a white varietal without thinking twice. There’s even wine in the ingredients list to add to your glass of wine on the side!

Prep time: 2 hours
Serves: 8 people

Ingredients:

Just under 1kg carrots, chopped in chunks

1⁄2 cup unsalted butter

1 onion, finely chopped

1⁄2 cup fresh ginger, grated

4 garlic cloves, crushed

7 cups chicken stock (use two cubes)

juice of 1 lemon

1 pinch cayenne pepper

1⁄4 teaspoon curry powder

1⁄4 teaspoon nutmeg

1 cup Boland Cellar Five Climates Chenin Blanc

Water, as needed for cooking

Garnish (optional): fresh parsley and sour cream

Equipment:

Stove

Large pot for boiling

Blender

Ladle or other large spoon

Regular utensils including knives, spoons, cups

Method:

Bring a large pot of water (just enough to cover the carrots) to the boil on the stove.

Add the carrots and cook until soft. Puree and set aside.

Melt the butter in a large pot. Add the onion, ginger and garlic. Sauté on low to medium heat for 20 minutes.